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Make the pistachio butter. Add 2 cups pistachios (roasted/salted) to a food processor or high speed blender and blend until it becomes a nut butter (about 10 minutes).
Make the filling. Add the ¼ cup pistachio butter, 6-7 tbsp Greek yogurt and 1 ½ tbsp maple syrup to a small bowl and mix until smooth.
Open the Medjool dates, then place them on parchment paper. Cover with a second piece of parchment paper and roll them until they are flat.
Spoon some of the filling onto the date, about 2-3 tsp. Roll them like a cannoli shell.
Dip the edges into the crushed pistachios, then place them onto a sheet pan lined with parchment paper and drizzle with melted chocolate. Top with more crushed pistachios.
Place them in the freezer for 10 minutes until the chocolate is hard.